Sambar onions-1 cup
Finely crushed tomato-half cup
Tamarind- a big lime size
Kashmir Chilli powder- 1 ½ tbsp
Coriander powder-1 ½ tbsp
Turmeric powder- half sp
Fenugreek powder- half sp
Gingelly oil-4 tbsp
Curry leaves-2 arc
Salt to taste
Soak the tamarind in 2 cups of warm water for half an hour and then extract its juice.
Heat a pan and pour the oil.
Add the sambar onions and fry them to golden brown.
Then add the crushed tomato with the turmeric powder and the curry leaves.
Cook them until the tomatoes are mashed and the oil floats on top.
Add the fenugreek powder and cook for a few seconds on slow fire.
Add the tamarind extract with the powders and salt.
When the kuzhambu starts boiling add the drumstick pieces.
Boil the kuzhambu on medium fire until the gravy is thickened and the drumstick pieces are cooked well.
Finally pour 1 tsp of gingelly oil around the pan and cook for a few seconds on very slow fire.